Make this easy DIY balsamic glaze or balsamic reduction at home with just 2 ingredients in 20 minutes. Drizzle it over salads, grills, or just about anything, it will surely perk up the taste. Here is how to make it.
Just like Strawberry Sauce, Caramel Sauce, and Homemade Basil Walnut Pesto, this homemade glaze is the best.
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About This Recipe
Balsamic glaze (balsamic reduction) is nothing but reduced syrupy balsamic vinegar. Balsamic vinegar is cooked along with brown sugar until a syrupy mixture is formed.
Just 2 ingredients and 20 minutes are all you need to make this delicious condiment which is super versatile and can be used in a multitude of ways.
The balsamic glaze has an intensely sweet tangy flavor and a deep red color that makes it a flavorful topping to add to so many dishes. If your taste buds like the pleasantly sharp taste or appetizing flavor, then the balsamic reduction is a must-have accompaniment to drizzle on vegetables, salad, pasta, fish, and poultry.
This glaze can enrich any dish from ordinary to extraordinary with its perfectly balanced sweet, tangy flavor.
This homemade recipe is way healthier than the store-bought so you can avoid additives like artificial sweeteners, stabilizers, and preservatives. It’s vegan and gluten-free too.
Ingredients
Balsamic Vinegar – Use any moderately priced balsamic vinegar to make the reduction. A $3-$5 bottle should be good enough. You can find it at any grocery store nearby or order it online.
Sugar – Although balsamic reduction can be made with only vinegar, I like the hint of sweetness that a little brown sugar adds to it. You can also go for other sweeteners such as maple syrup, honey, etc.
How To Make Balsamic Glaze
Add 2 cups of balsamic vinegar and ½ cup brown sugar to a light-colored heavy-bottomed pan. I am asking you to use a light-colored pan so that you will be able to notice the changes in the vinegar easily.
Note – You can choose to skip the sugar and make the reduction with only the vinegar. You can also add other sweeteners like honey or maple syrup.
Heat the mixture on medium-high heat and bring it to a gentle boil.
Reduce the heat to medium-low and cook until the mixture is reduced to half. When the glaze is ready, it will become glossy and be thick enough to coat the back of a spoon. The glaze should be pourable, just like honey. It will take 15-20 minutes for the mixture to cook to the right consistency. Once it has reached the right consistency, remove the pan from heat and let the glaze cool completely. Transfer in a glass bottle and refrigerate for up to a month.
Note – It is important to note that glaze continues to thicken while it cools.
Frequently Asked Questions
The consistency of the balsamic glaze should be thick enough to coat the back of the spoon but yet pourable, similar to honey. Note that it also thickens while it cools.
There is no need to buy expensive vinegar as moderately-priced vinegar works just fine.
When you reduce balsamic vinegar, you’re actually evaporating the water and concentrating the sugars.
Balsamic vinegar is naturally sweet and becomes even sweeter as it cooks down into a glaze.
Although most of the recipes ask for incorporating sweeteners like brown sugar, you can add maple syrup or honey if you prefer taking the healthy route.
You can totally skip adding the sugar and just reduce the vinegar to make a sugar-free balsamic glaze.
If your balsamic reduction has become thick, then warm it a little over low heat or stir in a little water to thin it out. But if you burn it down, you will not be able to save the reduction.
Usage Ideas
The plus point of balsamic glaze is that you can top in on anything and make the dish irresistible. It is quite intense in flavor, so start adding slowly. This glaze can be used as follows
It can be drizzled on all types of salads as it imparts a sharp tangy flavor to them. One of my fav salads to drizzle glaze is Caprese salad, Caprese skewers, or Watermelon Feta Salad.
Drizzle it over pizza for a delicious taste.
Drizzle over Bruschetta, Sandwiches, or Open Toasts.
Try topping bruschetta chicken or baked chicken with balsamic reduction. It also goes well with fish, pork chops, tenderloin, and steak.
If you like to munch on crispy veggies, adding this glaze imparts zestiness to otherwise insipid vegetables.
Use it over roasted Brussel sprouts, carrots, asparagus, or mushroom and perk up their taste.
Drizzle it over fresh-cut fruits or grilled fruits like baked peaches or spiced fruit bake.
Storage Suggestions
Let the glaze cool down completely. Then transfer it to an airtight container and store it for about 3 to 4 weeks in the refrigerator.
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Balsamic Glaze Recipe
Instructions
- Add balsamic vinegar and brown sugar to a light-colored heavy-bottomed pan. I am asking you to use a light-colored pan so that you will be able to notice the changes in the vinegar easily.
- Heat the mixture on medium-high heat and bring it to a gentle boil.
- Reduce the heat to medium-low and cook until the mixture is reduced to half. When the glaze is ready, it will become glossy and be thick enough to coat the back of a spoon. The glaze should be pourable, just like honey. It will take 15-20 minutes for the mixture to cook to the right consistency. Once it has reached the right consistency, remove the pan from heat and let the glaze cool completely. Transfer in a glass bottle and refrigerate for up to a month.
sheenam @ thetwincookingproject
Love adding balsamic glaze to salad! This looks yummm! Thank you sharing such a wonderful recipe.
Neha Mathur
Thanks. It’s a great addition to the salads.
Carole Rathbun
Does leftover glaze need to be refrigerated?
Neha Mathur
Yes, you can keep it for up to 3 weeks in the refrigerator.